When the cookbook came in, I couldn't wait to dig in. When I get a new cookbook, I like to tag all the pages of recipes I plan on making. A lot of times I only tag a few here or there, but in this book, there was only a few I didn't tag.

Look at all those tabs!

The first thing I decided to make was Crispy Parmesan Chicken with a side of Cinnamon-Sugar Sweet Potato Fries.

Crispy Parmesan Chicken

Ingredients:

4 boneless skinless chicken breasts (about 1 1/2 pounds)

1/4 cup nonfat or low-fat buttermilk (shake well before measuring)

1/2 cup whole wheat flour

1 tsp onion powder

1/2 tsp salt

1/2 tsp black pepper

3 egg whites

1 TBSP skim milk

2 tsp hot sauce

3/4 cup finely grated parmesan cheese

1/4 cup ground flaxseed

1. Butterfly the chicken breasts: Holding your knife parallel to the cutting board, carefully slice into each breast horizontally, taking care not to slice all the way through the meat. Fold each chicken breast open like a book so it lies flat.

2. Place the chicken breasts in a resealable plastic bag. Add the buttermilk to the bag and seal it. Squish the contents around to ensure all of the chicken is coated with buttermilk. Marinate for at least 30 min, or up to 24 hours.

3. Preheat the oven to 425. Line a baking sheet with aluminum foil, and coat the foil with oil spray.

4. Set out 3 shallow dishes for a 3 step breading station.

5. In the first dish, combine the flour, onion powder, salt, and black pepper. mix well.

6. In the second dish, combine the egg whites, milk, and hot sauce. Whisk together until slightly frothy.

7. In the third dish, combine the parmesan cheese and flaxseed, mix well.

8. Shake the excess buttermilk off one of the chicken breasts, and press it into the first dish (seasoned flour), coating both sides. Shake off the excess flour, then dip into the second dish (egg whites), coating both sides. Finally lay the chicken in the third dish, coating both sides with the cheese-flaxseed mixture. Place the coated chicken breast on the prepared baking sheet, and repeat with the remaining chicken breasts.

9. Mist the top of each chicken breast with oil spray.

10. Bake for 25-35 minutes, or until browned and crispy.

Cinnamon-Sugar Sweet Potato Fries

Ingredients:

2 medium sweet potatoes, peeled

1/4 cup whole wheat or oat flour

2 TBSP ground flaxseed

2 TBSP packed brown sugar

1 tsp ground cinnamon

1/8 tsp salt

2 egg whites

1. Preheat the oven to 425. Liberally coat a large baking sheet with oil spray.

2. Cut the sweet potatoes lengthwise into 1/2 inch thick slices, then cut each slice into 1/2 inch wide strips to form fries.

3. Combine flour, flaxseed, cinnamon, and salt into a 1-gallon resealable plastic bag. Crumble the ingredients together with your fingertips until they are evenly dispersed.

4. Place the egg whites in a shallow dish and whisk until frothy.

5. Dip the fries in the egg whites, then tap them on the edge of the dish to drain away any excess egg white.

6. Add all the fries from the bag and arrange them in a single layer, evenly spaced apart, on the prepared baking sheet. Mist the fries with oil spray.

7. Bake for 15 minutes. Then turn the fries over and bake for an additional 10 to 15 minutes, or until crispy and browned. Let fries cool slightly before serving to allow the coating to harden.

In the end you have a yummy (and healthy) dinner!

Crispy Parmesan chicken and cinnamon-sugar sweet potato fries

I couldn't wait to try some more...

I made Summery Pesto Pasta

With fresh basil and Zucchini from my garden, delish!

I also tried the Banana Pecan Bread (which was a hit with my coworkers), and the Sesame Chicken Tenders (Kevin LOVED the sauce), and the Mediterranean Meatloaf. Next on my list to try is Double Chocolate Pancakes with Strawberry Sauce, Sicilian Quinoa Salad, and Joy's turkey meatballs.

The book covers a wide variety of flavors to appeal to many different people and incorporates lots of fresh, healthy food which I love. She keeps it fast, easy, and priced within your budget. I don't like complicated recipes with difficult to understand steps, and Joy keeps is simple and easy to follow. There are pictures for each recipe to give a beautiful overview of the dish.

impressive education! "Joy received her Bachelor degree in Kinesiological Sciences from the University of Maryland and a master of science in nutrition from New York University"I had to laugh because when I first say the blog title in the feed I thought it was that JOY from The View and I was like whaaat?? silly me

the first thing I learned about Joy Bauer is that she is CRAZY busy! Geez!Nutritionist for the NYC Balley & ABT, has written several NY Times bestsellers, and had developed numerous programs that benefit hospitals in the NY area.

Hi! I'm Stephanie!

I am a twin mom, Usborne Books & More team leader, and past triathlete. I write to help me figure out how to manage my crazy but wonderful new life, and hopefully help some families along the way. I live for goofy smiles from my babies, crossing the finish line of an amazing race, red wine (or a good beer) & chocolate.